Because so many of my recipes call for a good spaghetti sauce, I want to include a recipe for a good basic one. Obviously this sauce can’t be made during the week, but it makes for a good weekend project.
This recipe yields 1 quart but it can be doubled. It is most practical to freeze this in 1-cup portions.
The carrots sweeten the sauce and add an orange tint, but they can be omitted if you prefer a more acidic sauce.